Wednesday, January 6, 2016

Roasted vegetables with balsamic glaze

2 large sweet onions, peeled and cut into quarters
2 sweet potatoes, peeled and cut into 1-inch pieces
8 ounces Brussels sprouts, trimmed and halved
1/2 medium butternut squash, peeled and diced
8 ounces carrots, peeled and cut on the bias into 1-inch slices
8 ounces fingerling potatoes, halved
1 head garlic, cloves separated and left unpeeled
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

1/3 cup vegetable broth
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
2 teaspoons country Dijon mustard (milder/creamier than Dijon; or use 1 tsp Dijon + 1 tsp mayonnaise)
1 teaspoon lemon juice
Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.

Mix all vegetables, oil, salt and pepper, roast until tender, 40-45 minutes.

For the glaze: combine it all, cook over low heat until the glaze is reduced by half, about 10 minutes. Serve over the vegetables or as a dipping sauce.

Source: Trisha Yearwood,

Saturday, December 26, 2015

Strange-flavor chicken

(aka Bang bang chicken)

6-8 scallions, white parts only
1 tbsp white sugar
salt to taste
1 tbsp light soy sauce
1 tbsp Chinkiang or black Chinese vinegar
3 tbsp well-blended chinese sesame paste
1 tbsp sesame oil
2 tbsp chili oil with chile flakes
1/2-1 tsp ground roasted Sichuan pepper
3 tsp toasted sesame seeds

Cut the chicken into slivers about 1/2 inch wide (or hit it with a rolling pin then tear into shreds by hand).
Cut scallions into sections, slice lengthwise, refresh in a bowl of cold water.
Stir sugar and salt in soy sauce and vinegar until dissolved. Gradually stir in the sesame paste to make a smooth sauce. Add other ingredients except sesame seeds, mix well.
Drain scallions, pile neatly in the center, lay chicken on top, pour over prepared sauce, sprinkle with sesame seeds.

Source: Land of Plenty by Fuschia Dunlop

Hong You Qie Zi

Steamed Eggplant with Chile Sauce

2 large eggplants or 6-8 slender Asian eggplants
3 tbsp light soy sauce
1 1/2 tsp Chinkiang or black Chinese vinegar
2 tsp sugar
2 tbsp chili oil with chile flakes
1 tsp sesame oil

If using large eggplants, trim them, cut in half, and sprinkle with salt, leave for 1/2 hour to draw out bitter juices.
Steam eggplants over high flame for 5-10 minutes until tender. Peel if desired. Cool, cut into chunks or cut lengthwise.
Combine soy sauce, vinegar, and sugar in a small bowl, stirring to dissolve sugar. Add oils.
Serve eggplants with sauce as a dip.

Source: Land of Plenty by Fuschia Dunlop

Lu Hua Sheng

Boiled aromatic peanuts

1 pint water
8oz raw peanuts in husks or just pink skins
2 tsp salt
1 tsp whole Sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional) (aka tsao guo, cardamom-like)

Boil water. Add peanuts, salt, and all spices. Simmer 40 minutes, drain, discard spices, leave to dry.

Source: Land of Plenty by Fuschia Dunlop

Ma Po Dou Fu

1 lb tofu
4 scallions or 2 leeks
1/2 cup peanut oil
6 oz ground beef
2 1/2 tbsp Sichuanese chili bean paste
1 tbsp fermented black beans
2 tsp ground Sichuanese chiles (optional)
1 cup stock
1 tsp white sugar
2 tsp light soy sauce
salt to taste
4 tbsp cornstarch + 6 tbsp water
1/2 tsp ground roasted Sichuan pepper

Cut the tofu into 1-inch cubes, steep in hot salted water. Slice the leeks at a diagonal into slices 1 1/2 inches long.
Heat a wok w/ peanut oil until smoking. Stir fry beef until crispy and brown but not dry.
Turn the heat to medium, add chili bean paste, stir fry for 30 seconds until the oil is red. Add the black beans and ground chilies and stir-fry for 20-30 seconds more.
Add stock, stir, add drained tofu. Mix gently w/ back of spatula; don't break everything up. Season with sugar, soy sauce, and salt. Simmer about 5 minutes.
Add leeks and stir in. When they're just cooked, add cornstarch mixture (only as much as you need). Serve topped w/ ground Sichuan pepper.

Source: Land of Plenty by Fuschia Dunlop

Pre-cut cabbage kimchi

Pre-cut cabbage kimchi

8 lbs napa cabbage (about 2 medium cabbages)
1 cup coarse salt
4 cups water
4 tbsp beef/anchovy broth
4 tbsp red pepper powder

1 tbsp minced garlic
1 tbsp minced ginger
1/3 cup chopped shrimp, raw
1 tbsp salt or 4 tbsp fish sauce (myeolchi jeot)
1 cup green onion, in 1/4 inch pieces
2 tbsp sugar

broth: 1 cup water + 1/2 tsp salt

Cut the cabbages in half lengthwise. Cut a slit at the end of the uncut stem.
In a large bowl, dissolve 1/2 cup salt in 4 cups water. Soak cabbage in salt water for about 15 minutes. Sprinkle the rest of the salt between each leaf, close to the stem end. Let it stand for 4-5 hours in the salt water, stirring around the cabbages occasionally so they're evenly salted. When they're limp, rinse 3-4 times and drain. Cut into 1 1/2 inch squares.
In a bowl, whisk 4 tbsp beef broth with 4 tbsp red pepper powder. Let stand for 1 hour.
Mix the cabbage with red pepper powder.
In a bowl, mix garlic, ginger, shrimp, and 1 tbsp of table salt. Add the seasoning to the cabbage squares and mix well. Add green onions and sugar, mix once more.
Place in airtight containers at room temperature for 1-2 days until it begins to ferment. Store in fridge.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Dak gui

Broiled chicken

2 lbs bone-in chicken thighs

2 tbsp soy sauce
1 tsp gochujang (red pepper paste)
1 tsp salt
1 tbsp chopped green onion
1 tbsp sugar
1 tsp minced garlic
2 tsp ginger juice
1 tbsp roasted crushed sesame seeds
2 tsp sesame oil
1 tsp black pepper
pine nut powder for garnish

Wash chicken, spread meat, remove fat, score, pat dry. Mix sauce ingredients, marinate 30 minutes. Broil or grill. Sprinkle with pine nut powder to serve.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang